Instructions

Preheat oven to 400° F.

Place sweet potatoes on a baking sheet and prick with a fork. Bake until very tender when a fork or knife is inserted, approximately one hour. Remove from oven. When cool enough to handle, remove peel and place in bowl of a food processor. Add the remaining ingredients. Process until smooth. Transfer to ovenproof serving dish. Cover and refrigerate overnight (or for up to two days).

Bring to room temperature one hour before warming. Preheat oven to 300 degrees. Place casserole in oven and heat just until warmed through, approximately 25 minutes. Remove from oven and garnish with chopped pistachios if desired. Serve immediately.

*Pistachio Butter¹
Place pistachios and olive oil into food processor or blender. Process or blend until pistachio butter is smooth and creamy.